When you tell someone you’re vegan, they ask (often incredulously) “What do you eat?!”. We’ll seek to answer that question here. We probably won’t have a plethora of original gourmet recipes to share (though there may be a few), but we can point you to recipes (or restaurants) we like that were created by other talented people (or maybe just let you know what we’ve pulled out of our freezer). It’s not that hard eating vegan. Allow us to demonstrate.

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Thursday, February 09, 2006

Jambalaya

I used to make something similar to this back in my pre-veg. days and I've occasionally worked on veganizing it since then. I'd hoped to have a good recipe to share, but it didn't quite work out as planned. More on that in a bit. It started with cooking onion, celery, red bell pepper, garlic, and seitan (I used a package of WhiteWave chicken-style seitan tonight). Add some herbage (basil, thyme, paprika, bay leaves), deglaze with a splash of white wine, add brown rice, vegetable stock, diced tomatoes and hot sauce and cook until the rice is tender. That's where the problem came in. Brown rice takes a long time to cook, but I had the heat too low and after 40 minutes the rice was still pretty crunchy. So I added a little water, turned up the heat a little and kept it cooking. I'm not sure how long it eventually took, but it was a lot longer than I hoped. Eventually the rice was done and it tasted great, but the recipe still needs a little work. I've seen jambalaya recipes that use already cooked rice so maybe I'll try that next time - at least if I want to use brown rice. Anyway, when it was finally ready, I served it with some steamed cauliflower.